Space Forest

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This Chicken Alfredo Gnocchi Bake with Bacon is a comforting and indulgent dish that combines tender chicken, pillowy gnocchi, crispy bacon, and creamy Alfredo sauce, all baked to perfection with a cheesy topping. It's a hearty and satisfying meal that the whole family will love.

Ingredients: 1 lb chicken breast, diced. 1 lb gnocchi. 6 slices bacon, cooked and crumbled. 2 cups Alfredo sauce. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/2 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. Following the directions on the package, cook the gnocchi. Once done, drain them and set them aside. The chicken should be cooked all the way through and a little browned in a large skillet over medium-low heat. Add dried thyme, salt, and pepper to taste. Add the minced garlic to the pan and cook for one more minute, until the garlic smells good. Put the cooked chicken, cooked gnocchi, crumbled bacon, Alfredo sauce, and half of the mozzarella and Parmesan cheeses in a bowl. Mix everything together well. Place the mixture in a baking dish and spread it out evenly. Add the rest of the shredded mozzarella and Parmesan cheeses on top. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with fresh parsley.

Prep Time: 20 minutes

Cook Time: 25 minutes

Ann Levesque

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A hearty and tasty meal, this Deep Dish Sloppy Joe Pizza combines the classic tastes of a sloppy joe with a deep-dish pizza crust. It's great for a family dinner or a get-together on game day.

Ingredients: 1 pizza dough. 1 lb ground beef. 1/2 cup onion, finely chopped. 1/2 cup green bell pepper, finely chopped. 1/2 cup red bell pepper, finely chopped. 1 cup tomato sauce. 2 tablespoons ketchup. 1 tablespoon Worcestershire sauce. 1 teaspoon brown sugar. 1/2 teaspoon garlic powder. 1/2 teaspoon chili powder. 1/2 teaspoon paprika. Salt and pepper to taste. 2 cups shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. Olive oil for greasing. Optional toppings: sliced green onions, sliced black olives.

Instructions: Preheat your oven to 425F 220C. Roll out the pizza dough and press it into a greased deep-dish pizza pan, covering the bottom and sides. In a skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula as it cooks. Add the chopped onions and bell peppers to the skillet with the beef and cook until they become tender. Stir in the tomato sauce, ketchup, Worcestershire sauce, brown sugar, garlic powder, chili powder, paprika, salt, and pepper. Simmer for 5-10 minutes until the mixture thickens. Spread the sloppy joe mixture evenly over the pizza dough in the pan. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the sloppy joe mixture. Bake in the preheated oven for 20-25 minutes or until the crust is golden brown and the cheese is bubbly and lightly browned. Remove from the oven and let it cool slightly before slicing. Garnish with optional toppings like sliced green onions and sliced black olives if desired. Slice and serve your Deep Dish Sloppy Joe Pizza!

Prep Time: 20 minutes

Cook Time: 25 minutes

A. EMMANUEL LEADON

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Chocolate Dipped Funfetti Ice Cream Bars are a tasty treat that have vanilla ice cream that is smooth and creamy, colorful sprinkles, and a thick chocolate coating. Great for cooling off on a hot day or giving your sweet tooth a fix!

Ingredients: 1 quart vanilla ice cream. 1/2 cup rainbow sprinkles. 8 ounces semisweet chocolate chips. 2 tablespoons coconut oil.

Instructions: At room temperature, let the vanilla ice cream soften a bit so that it's easier to spread. Put parchment paper around the edges of a baking dish so that it's easy to take off later. Spread the softened ice cream out evenly in the dish that has been set up. Gently press the rainbow sprinkles into the top of the ice cream after putting them on top. Put the ice cream in the freezer for at least four hours, or until it's solid. When the ice cream is firm, use the extra parchment paper to lift it out of the dish. Once you're done making the chocolate coating, cut the ice cream into bars of any size you want and put them back in the freezer. Melt the coconut oil and semisweet chocolate chips together in 30 second bursts in a bowl that can go in the microwave. Stir between bursts until the mixture is smooth. Take the ice cream bars out of the freezer and dip each one in the melted chocolate mixture. Let any extra chocolate drip off. Put the dipped bars on a baking sheet lined with parchment paper. Then, put the sheet back in the freezer for at least 15 minutes to set. The bars are ready to eat once the chocolate coating has hardened. Put any leftovers in a container that won't let air in and put it in the freezer.

Prep Time: 20 minutes

Cook Time: 15 minutes

Low Carb Believer

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Delicious and nutritious, these Paleo Gingerbread Muffins are perfect for the holidays or any time of year. Made with almond and coconut flour, they are naturally sweetened and have a zesty lemon icing on top.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot powder. 1 tsp baking soda. 1 tsp ground ginger. 1/2 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp sea salt. 3 large eggs. 1/2 cup unsweetened applesauce. 1/4 cup molasses. 1/4 cup honey. 2 tsp pure vanilla extract. Zest of 1 lemon. 1/4 cup fresh lemon juice. 2 tbsp coconut oil, melted.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with paper liners. In a large bowl, whisk together almond flour, coconut flour, arrowroot powder, baking soda, ginger, cinnamon, cloves, and sea salt. In another bowl, beat the eggs and then add applesauce, molasses, honey, vanilla extract, lemon zest, lemon juice, and melted coconut oil. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Scoop the batter evenly into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. While the muffins are cooling, prepare the lemon icing by mixing lemon juice and coconut flour until you have a smooth glaze-like consistency. Drizzle the lemon icing over the cooled muffins. Enjoy your Paleo Gingerbread Muffins with Lemon Icing!

Prep Time: 15 minutes

Cook Time: 25 minutes

Mapua Community Library

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Asian-inspired Cashew Chicken Stir Fry is a tasty and simple recipe. A tasty and filling dish is made by stir-frying colorful veggies, crunchy cashews, and tender chicken pieces in a flavorful sauce.

Ingredients: 1 lb boneless chicken, diced. 1/2 cup cashews. 1 red bell pepper, sliced. 1 yellow bell pepper, sliced. 1 onion, sliced. 2 cloves garlic, minced. 1/4 cup soy sauce. 2 tablespoons oyster sauce. 1 tablespoon hoisin sauce. 1 teaspoon sesame oil. 1 teaspoon cornstarch. 1/2 teaspoon ginger, minced. 1/2 teaspoon red pepper flakes optional. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and ginger. Set aside. Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken to the skillet and stir-fry until cooked through. Remove from skillet and set aside. In the same skillet, add sliced onions and minced garlic. Stir-fry for 2-3 minutes until fragrant. Add sliced bell peppers and continue to stir-fry for another 2-3 minutes until they start to soften. Return the cooked chicken to the skillet and pour the sauce mixture over everything. Stir well to coat. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Finally, add cashews and stir-fry for another minute. Serve hot over steamed rice or noodles. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Cornelius Berkowitz

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A simple vegan alternative to eggs, flax eggs are made by combining ground flaxseed with water. This mixture can be used as a binding agent in various recipes, such as baking.

Ingredients: 1 tbsp ground flaxseed. 3 tbsp water.

Instructions: Mix the ground flaxseed and water in a small bowl. Let it sit for about 5 minutes until it thickens, resembling the consistency of a raw egg.

Prep Time: 5 minutes

Cook Time: 0 minutes

Ampariza

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Create these delightful baseball-themed buttercream cookies for a fun and tasty treat! The red and white dough make them look just like baseballs, and the buttercream frosting adds a delicious finishing touch.

Ingredients: 1 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. 2 cups all-purpose flour. teaspoon salt. Red and white food coloring. Buttercream frosting. Cocoa powder.

Instructions: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the flour and salt, mixing until the dough comes together. Divide the dough in half. Add red food coloring to one half and knead until the color is uniform. Wrap both dough halves in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of red dough and roll it into a ball. Flatten slightly to form the baseball shape. Use a white dough strip to create the baseball's stitching pattern on top of the red dough. Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Prepare buttercream frosting by mixing butter, powdered sugar, and vanilla extract until smooth and creamy. Once the cookies are completely cooled, spread a thin layer of buttercream on each cookie. Lightly dust the stitching pattern with cocoa powder to emphasize the design. Let the frosting set before serving or storing.

Prep Time: 30 minutes

Cook Time: 12 minutes

Canada Lookouts

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Indulge in the rich flavors of chocolate and the natural sweetness of bananas with this delicious and nutritious smoothie. Packed with ingredients that may support lactation, this smoothie is perfect for nursing mothers or anyone looking for a tasty treat.

Ingredients: 1 ripe banana. 2 tablespoons cocoa powder. 1 cup almond milk. 1/2 cup Greek yogurt. 1 tablespoon honey. 1/2 teaspoon vanilla extract. 1 tablespoon ground flaxseed. 1 tablespoon brewer's yeast. Ice cubes optional.

Instructions: Put the ripe banana in a blender after peeling it. Cocoa powder, Greek yogurt, honey, and vanilla extract should all be put into the blender. Add the brewer's yeast and ground flaxseed. If you want it colder and creamier, add a handful of ice cubes. Smooth and creamy, making sure there are no lumps, blend all the ingredients together. If you think the smoothie is too sweet or too thick, you can add more honey or almond milk to make it right. Put the Chocolate and Banana Boobie Smoothie in a glass and drink it right away.

Prep Time: 5 minutes

Cook Time: 0 minutes

Mijn site

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Caprese tea sandwiches are a delightful twist on the classic Italian salad. These mini sandwiches feature the vibrant flavors of fresh tomatoes, creamy mozzarella, and fragrant basil, all drizzled with balsamic glaze.

Ingredients: 1 baguette, sliced thinly. 2 large tomatoes, sliced. 1 ball fresh mozzarella cheese, sliced. Fresh basil leaves. 2 tablespoons balsamic glaze. Salt and pepper to taste.

Instructions: Arrange the baguette slices on a clean surface. Layer tomato slices on half of the baguette slices. Top each tomato slice with a slice of mozzarella. Place basil leaves on top of the mozzarella slices. Drizzle balsamic glaze over the basil leaves. Season with salt and pepper. Top with the remaining baguette slices to form sandwiches. Cut each sandwich into smaller pieces, if desired. Serve and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Pgmet

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Take a bite of this quick Pressure Cooker Pulled Pork, which is savory and tender. It's an easy way to enjoy a classic favorite because it's already seasoned and cooked in a tasty sauce.

Ingredients: 3 lbs pork shoulder, cut into chunks. 1 cup barbecue sauce. 1/2 cup apple cider vinegar. 1/4 cup brown sugar. 1 tablespoon mustard. 1 tablespoon Worcestershire sauce. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1 cup chicken broth.

Instructions: Cayenne pepper, garlic powder, onion powder, salt, and pepper should all be added to pork chunks. BBQ sauce, apple cider vinegar, brown sugar, mustard, Worcestershire sauce, and chicken broth should all be put into the pressure cooker with the pork chunks. Put the lid back on top of the pressure cooker and set it to high pressure for one hour. After the food is done, let the pressure naturally drop for 10 minutes. Then, manually release any remaining pressure. Once the pork is done cooking, shred it with forks and mix it with the sauce. Enjoy the pulled pork on buns or over rice.

Prep Time: 15 minutes

Cook Time: 60 minutes

Corinne Hart

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It's really simple to make these Crockpot Pulled Chicken Tacos, and they taste great. The chicken is soft and juicy because it cooks all day in a tasty sauce. It will be a hit with everyone if you top it with their favorite taco toppings.

Ingredients: 2 pounds boneless, skinless chicken breasts. 1 cup chicken broth. 1 cup salsa. 1 onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Taco shells or tortillas. Your favorite taco toppings lettuce, cheese, sour cream, etc..

Instructions: In a crock pot, put the chicken breasts. Spices like chili powder, cumin, paprika, salt, and pepper should be mixed together in a bowl with the chicken broth. Then, pour the mix over the chicken in the crockpot. Turn the heat down to low, cover, and cook for 6 to 8 hours, or until the chicken is soft and can be shred with a fork. Take the chicken out of the crock pot and use two forks to shred it. Put the chicken back in the crock pot and mix it with the sauce so that it can soak up all the flavors. Follow the directions on the package to warm up the taco shells or tortillas. Put together your pulled chicken tacos by filling each taco shell or tortilla with a lot of the chicken mixture. Add your favorite taco toppings, like cheese, sour cream, lettuce, or anything else you like. Enjoy your tasty Crockpot Pulled Chicken Tacos while they're still hot!

Prep Time: 15 minutes

Cook Time: 360 minutes

La Molina

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This Steak Cobb Salad is a hearty and delicious meal prep option. Packed with grilled steak, bacon, eggs, and plenty of fresh veggies, it's a balanced and flavorful choice for lunch or dinner.

Ingredients: 2 cups mixed greens. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, sliced. 1/4 cup red onion, thinly sliced. 4 hard-boiled eggs, quartered. 1/2 cup cooked bacon bits. 1/2 cup blue cheese crumbles. 1 cup grilled steak, sliced. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar.

Instructions: Add salt and pepper to the steak, and then grill it until it's done the way you like it. Before cutting it, let it rest for a few minutes. Put the mixed greens in a large bowl to make the base of your salad. On top of the greens, put the cucumber, red onion, hard-boiled eggs, and cherry tomatoes. Spread out the blue cheese crumbles and bacon bits on top of the salad. Add the steak slices to the salad. To make the dressing, mix the olive oil and balsamic vinegar in a small bowl with a whisk. Put the dressing on top of the salad. Toss the salad gently to coat all the ingredients with the dressing and mix them together. Make sure the salad is evenly distributed in the meal prep containers before putting it in them. Close the containers and put them in the fridge. Take your Steak Cobb Salad with you all week!

Prep Time: 20 minutes

Cook Time: 10 minutes

Orchids Thai Restaurant

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These Crock Pot Italian Beef Sandwiches are juicy, flavorful, and incredibly easy to make. Slow-cooked beef chuck roast is infused with Italian flavors and served on toasted hoagie rolls with melted provolone cheese, creating the perfect comfort food meal.

Ingredients: 3 lbs beef chuck roast. 1 packet dry Italian salad dressing mix. 1 cup beef broth. 1/2 cup pepperoncini peppers, sliced. 1/4 cup pepperoncini pepper juice. 1 tablespoon Worcestershire sauce. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 8 hoagie rolls. 8 slices provolone cheese.

Instructions: Place beef chuck roast in the slow cooker. In a small bowl, mix together Italian salad dressing mix, beef broth, sliced pepperoncini peppers, pepperoncini juice, Worcestershire sauce, oregano, basil, garlic powder, onion powder, salt, and pepper. Pour mixture over the beef chuck roast in the slow cooker. Cover and cook on low for 8-10 hours or high for 4-5 hours, until beef is tender and shreds easily with a fork. Once beef is cooked, shred it using two forks and return it to the slow cooker to soak up the juices. Preheat oven broiler. Slice hoagie rolls in half and place them on a baking sheet. Toast the rolls under the broiler for 1-2 minutes, until lightly browned. Using a slotted spoon, place shredded beef onto toasted hoagie rolls. Top each sandwich with a slice of provolone cheese. Return sandwiches to the broiler for 1-2 minutes, until cheese is melted and bubbly. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 480 minutes

Sean Fulop

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The chicken, bell peppers, and onions on these Chicken Teriyaki Kabobs taste great together after being marinated and grilled to perfection. They're great for a quick and tasty meal!

Ingredients: 1 lb chicken breast, cut into cubes. 1/2 cup teriyaki sauce. 2 tablespoons soy sauce. 2 tablespoons honey. 1 tablespoon sesame oil. 1 teaspoon minced garlic. 1 teaspoon minced ginger. 1 bell pepper, cut into chunks. 1 red onion, cut into chunks. Wooden skewers, soaked in water.

Instructions: In a bowl, mix teriyaki sauce, soy sauce, honey, sesame oil, minced garlic, and minced ginger. Add chicken cubes to the marinade and let it marinate for at least 30 minutes. Thread marinated chicken, bell pepper, and red onion onto skewers. Preheat grill to medium-high heat. Place skewers on the grill and cook for 8-10 minutes, turning occasionally, until chicken is cooked through and vegetables are tender. Serve hot, garnished with sesame seeds and green onions if desired.

Prep Time: 40 minutes

Cook Time: 10 minutes

Rheme Commissions

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This aromatic and flavorful dish combines the earthiness of roasted eggplant with the richness of coconut milk and the warmth of curry spices. The smoked cardamom adds a unique twist to traditional curry flavors, making this dish a delightful vegan option for any occasion.

Ingredients: 2 medium eggplants, cut into cubes. 2 tablespoons olive oil. 1 teaspoon smoked cardamom powder. 1 onion, finely chopped. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 teaspoons curry powder. 1 can 14 oz coconut milk. Salt to taste. Fresh cilantro for garnish.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the eggplant cubes with olive oil and smoked cardamom powder. Spread them evenly on a baking sheet lined with parchment paper. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and lightly browned. While the eggplant is roasting, heat a bit of olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and ginger. Saut until fragrant and translucent, about 5 minutes. Stir in the curry powder and cook for another minute. Pour in the coconut milk and bring to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld. Once the eggplant is done roasting, add it to the skillet with the coconut milk mixture. Stir well to coat the eggplant with the sauce. Cook for an additional 2-3 minutes. Season with salt to taste. Garnish with fresh cilantro before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Sanketlipi

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Enjoy the creamy and flavorful goodness of this Paleo Raw Vegan Mayonnaise, made with simple, wholesome ingredients. This dairy-free and egg-free mayo is perfect for those following a raw vegan or Paleo diet. It's easy to prepare in a blender and can be used as a condiment, dip, or dressing for various dishes.

Ingredients: 1 cup raw cashews, soaked for at least 2 hours. 1/4 cup filtered water. 2 tablespoons extra virgin olive oil. 2 tablespoons apple cider vinegar. 1 tablespoon lemon juice. 1 clove garlic, minced. 1/2 teaspoon sea salt. 1/4 teaspoon ground mustard. 1/4 teaspoon ground black pepper.

Instructions: After soaking, drain and rinse the cashews. Put the cashews in a blender with the filtered water, olive oil, ground mustard, apple cider vinegar, lemon juice, minced garlic, sea salt, and ground black pepper. When the mixture is smooth and creamy, blend on high speed, stopping occasionally to scrape down the blender's sides. After tasting the mayonnaise, taste again and adjust the seasonings by adding more salt, lemon juice, or other spices as necessary. Place the uncooked vegan mayonnaise in a glass jar and keep it chilled for a maximum of seven days. Make a delicious and creamy dip or spread for your favorite dishes with this Paleo Raw Vegan Mayonnaise.

Prep Time: 10 minutes

Cook Time: 0 minutes

Annani Services

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These Smoky Paprika Fish Tacos with Apple Slaw are a delicious and flavorful twist on traditional fish tacos. The smoky paprika and cumin-spiced fish pairs perfectly with the crisp and refreshing apple slaw. A hint of honey and lime in the slaw dressing adds a touch of sweetness and tanginess to the tacos.

Ingredients: 2 fillets of white fish such as cod or tilapia. 1 tablespoon smoky paprika. 1 teaspoon ground cumin. 1 teaspoon garlic powder. Salt and black pepper to taste. 2 tablespoons olive oil. 8 small corn tortillas. 1 cup shredded green cabbage. 1 apple, thinly sliced. 1/4 cup chopped fresh cilantro. 1/4 cup mayonnaise. 1 tablespoon apple cider vinegar. 1 tablespoon honey. 1 lime, juiced. 1/2 teaspoon smoked paprika. 1/4 teaspoon cayenne pepper optional.

Instructions: Gather the ground cumin, garlic powder, salt, and black pepper in a small bowl. Be sure to mix the spices well. The spice mix should be spread on both sides of the fish fillets. In a pan, heat the olive oil over medium-high heat. The fish fillets should be cooked for three to four minutes on each side, or until they are done all the way through and the outside is crispy. You can warm the corn tortillas in a dry skillet or the microwave until they are soft while the fish is cooking. Shred the cabbage, slice the apple, and chop the cilantro. Put the ingredients for the slaw in a large bowl. Whisk the slaw dressing together in a separate small bowl using a whisk. Add the mayonnaise, apple cider vinegar, honey, lime juice, smoked paprika, and cayenne pepper if using. Add the dressing to the slaw and toss it around until it's well covered. Put some slaw on each tortilla, then add a piece of cooked fish on top. If you want, you can add more cilantro on top of the tacos. Smoky Paprika Fish Tacos with Apple Slaw are ready to be served right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

Patapsco Student Services